Pre-heat oven to 200°C or Gas Mark 7.
 

In a small bowl, place 10 pieces of the sun-dried tomato and cover with boiling water to rehydrate them for 10 minutes.
 

Heat the oil in a small pan and add the chopped onion. Cook until the onion is soft and starting to caramelise.
 

Meanwhile, chop the turkey rashers and add them to the onions.
 

While the onion and turkey rashers are cooking, chop the sun-dried tomatoes and add to the mixture.
 

Cook gently for 5 minutes and take off the heat. This is your topping for the sausage meat.
 

Next, peel the skin casing of all the Master Gourmet Meats sausages and place in a non-metallic bowl. Mix the sausages together until the meat is completely blended.
 

Take a large baking tray and roll out the packet of puff pastry (with the baking parchment that it comes wrapped in). The pastry should lie completely flat.
 

With damp hands, take the sausage meat in small batches and place it lengthways in the centre of the pastry tray. Continue doing this until you have used all the sausage meat and it is neatly in the middle of the pasty sheet. Gently pat the meat down so that it is at an even level all the way down the pastry. 
 

Place the mixture of onion, turkey rashers and sun-dried tomato on top of the sausage meat all the way down the pastry.
 

Next, it's time to create the plait! Starting from the bottom of the pastry sheet first, take a sharp knife and cut the exposed pastry (on either side of the sausage meat) at an angle pointing downwards so that you end up with ‘strips’ of pastry. (See image 2)
 

Before you assemble the pastry plait, using a pastry brush, coat each strip you have cut with some of the beaten egg. 
 

Time to create your plait! Starting from the bottom, place one strip across the sausage meat then repeat on the other side. The ends of each pastry strip should rest on the previous strip. Continue doing this until you reach the end. Any extra strips at the end of the pastry can be removed. The final result should resemble a long plait. (See image 3) 
 

Brush the remaining beaten egg on the whole sausage plait to ensure it cooks to a golden colour, then place your plait in the oven at 200°C for 25-30 minutes or until golden brown.
 

The pastry should be piping hot and the sausage meat juices should run clear. Cut into slices and enjoy with some green salad!